PERFECT GRAVY EVERY TIME

By RoketJSquerl

This recipe is for 6 servings but instructions are given for calculating the amounts you need for any sized group.

Ingredients

• 4.5 Tbsp. butter of fat from a roast
• 4.5 Tbps. all-purpose flour
• 3 cups drippings from roast or unsalted broth
• salt, pepper and seasonings to taste

Details

Adapted from cookthestory.com

Preparation

Step 1

When you roast your roast, put about ¼ inch unsalted broth in the bottom of your roasting pan to ensure that no drippings burn. Top it up once or twice as the roast cooks.
When roast is done, remove it from pan. Pour juices into a gravy separator and allow fat to rise to the top. Use a spatula to scrape roasting pan into the gravy separator. If there are a lot of nice brownings in the pan, add ¼ -1/2 cup wine or water to the pan, bring to a simmer and stir. Add that liquid to the gravy separator.
Calculate the amount of ingredients you need to make gravy. For thick gravy: 2 tablespoons of fat for 2 tablespoons of flour for 1 cup liquid makes 1 cup gravy. For medium gravy: 1.5 tablespoons of fat for 1.5 tablespoons of flour for 1 cup liquid makes 1 cup gravy. You need 1/3 to ½ cup of gravy per person. Calculate the number of servings you need and figure out your ingredients. For 6 people you’ll need about 3 cups of gravy. So you’ll need 4.5-6 tablespoons of fat, 4.5-6 tablespoons of flour and 3 cups of liquid.
Skim the amount of fat you need from the top of your gravy separator. If there’s not enough or if you don’t want to use that fat, melt the correct amount of unsalted butter in a medium saucepan over low heat.
Whisk the flour into the fat. This flour and fat mixture is called a roux.
Taste your drippings. If they’re too salty, dilute them with unsalted broth, tasting as you add broth, until they’re no longer salty.
Make sure you have the right amount of drippings. If you have too much (more than 3 cups in this case) you won’t need it all. Discard what you don’t need or save it for another use. If you don’t have enough, add unsalted broth to make up the difference.
Whisk one-sixth of your liquid into your roux until smooth. Add another sixth and whisk until smooth. Repeat several times and then slowly whisk in the rest all at once.
Put the saucepan over medium high heat and heat to a boil. Reduce heat to low and simmer 1 minute. Taste and add salt, pepper and seasonings as desired.
Set a fine mesh sieve over a gravy boat or bowl. Pour gravy through to strain of lumps or meat bits. Serve immediately.